A Guide to Feeding our Future

“These tasty balls are gluten, egg, and dairy free! They are made mostly in a food processor, so cleanup is easy. Great for the summer time, when you do not want to turn on your oven. They are destined to be a party favorite!”

Prep time: 15 min (+soaking almonds + chilling time)

Yields: approx. 10 hearty balls or 15 mini ones

Ingredients:

3/4 cup grated carrots (approximately 2 med/lrg carrots)

1/4 cup currents (or raisins)

1/3 cup diced pineapple (fresh or canned)

3/4 cup PRE- soaked almonds, drained *

1/4 cup chopped walnuts

1/4 cup honey (or agave nectar)

1/2 tsp each: sea salt, cinnamon, allspice, ginger

1 tsp vanilla extract

Optional Ingredients:

1/3 cup minute oats **

1/4 cup shredded coconut

1 TBSP oil of your choice

Directions:

Peel carrots and shred them in the food processor with the grater blade.

Add minute oats (if using in this recipe) to food processor and allow to process until they are refined, but not turned to flour. Add to bowl.

Put the drained, soaked almonds in the food processor with the knife blade. Allow to process until they are mealy, with a slight crunch, and not turned to butter. Leave the almonds in processor.

Add to the almonds the complete mixture of the bowl. Blend just until well mixed together.

Pour the ingredients into the bowl and scoop out one ball at a time, forming it in your hands.

Roll the balls in shredded coconut if desired.

Chill or freeze before serving. If you are taking these to a gathering, you may prefer to put these into small paper muffin cups as they can be messy and easily lose their form.

Notes:

*Almonds take approximately 6 hours to fully soak. Soaked almonds should be kept in the refrigerator.

**The oats with this recipe will make the balls more solid. You can choose to omit this ingredient if you cannot find gluten free oats and this is a concern. Without the oats, you can keep these in the freezer to hold their form. They will be more flavourful without the extra bulk of the oats, but still very tasty.